Thomas Mallinson

Age: 16

Hometown: Kirkby Thore

Why did you choose this course?Originally I started on Level 2 Apprenticeship for Professional Cookery for a few weeks but didn’t feel I was getting enough experience so I spoke to my manager and college and both decided to transfer me to Level 1 full-time Professional Cookery to get more knife skills and more experience in the kitchens instead of one day a week. It was a good decision.

Why did you choose Kendal College?I had heard that Kendal was one of the best colleges for catering and wanted to get some good teaching. It is really good; it's immaculate, the kitchens are amazing and the teaching staff are really good.

What do you most enjoy about College life?All of it really, the course and the trips. I’m on the culinary team and we are going to Madrid in June touring places and having a meal at a Michelin starred restaurant. I enjoy every single bit of it. Front of House is my favourite, it’s a chatty environment where you can socialise with customers and have a laugh. The kitchens are good but customers bring a totally different environment, the friendliness is really good. I’m having an amazing time at college.

What is the teaching style like on your course?It’s really good. I was a late starter missing the first month because of transferring from apprenticeship and they knew exactly what to do to get me caught up; the amount of support was unreal, it was fantastic.

Can you describe a typical day at College?We have done pastry, personal social development, theory, practical cooking in the kitchen, front-of-house, production cooking for the restaurant, cooking for the café for the students and Maths and English.

How would you describe your College experience so far?Best one ever. The main difference between school and college is your freedom. At college, you have a lot of freedom. At school, you have to stay but at college, you can go for a wander in your free time and they treat you like adults. You get on with more people because you all have something in common and are all interested in what you are learning about. It’s almost like a family, we all look out for each other, at every single level, chefs, front-of-house, just like one massive family. It makes it easier to come 2 hours on the bus from 7am to start at 9am. We have some late nights too like the Cumbria Life event this week which is going to be a 1.30am finish then trek home to Penrith and back here next morning at 9am for Maths and English. I can’t wait it’s going to be absolutely amazing with 180 guests. I like the way people change through the day for an event like this, all smiling and happy; the atmosphere is great, everyone just comes to life, staff, all the students, they are full on ‘yes let’s do this, let’s get it done!’ It shows us what the hospitality world is, late nights and unsociable hours. College is preparing us for the real world.

What are you hoping to do after College?Next year I want to do Level 2 Front-of-House. When I started I wanted to be a chef on a cruise ship. Now I want to work Front of House somewhere big like a Michelin star restaurant or cruise ship.

If you could give one piece of advice to people considering College, what would it be?Do it. It will be the best time of your life. The trips are amazing, the staff are amazing, the students are amazing. The facilities here are phenomenal. Head chef said that other colleges haven’t got the same facilities.